Mother's Black Bottom Peanut Butter Pie

By bakers_delight85

Ingredients

• For the Peanut Butter Shortbread Crust:
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup smooth peanut butter, preferably Jif
• 1 tsp. pure vanilla extract
• For the Fudge:
• 1/2 cup heavy cream
• 1 Tbsp. corn syrup
• 4 ounces semisweet chocolate, finely chopped
• For the Peanut Butter Filling:
• 1/2 cup cold heavy cream
• 1 1/2 cups (10 ounces) cream cheese, at room temperature
• 1 1/2 cups smooth peanut butter, preferably Jif
• 1 Tbsp. unsalted butter, at room temperature
• 1 cup confectioners' sugar
• 1 Tbsp. pure vanilla extract
• 1/2 cup whole or coarsely chopped roasted salted peanuts, for garnish

Details

Servings 6

Preparation

Step 1

To make the Crust:
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat at medium-high speed until fluffy and pale in color about 2 minutes. Reduce the speed to low and add the flour, mixing just until incorporated, about 1 minute. Add the peanut butter and vanilla and continue mixing until incorporated. Place the dough (or just most of it if you're going to make shortbread cookies, too) into the pie plate and press it along the bottom and up the sides until evenly distributed and at least 1/4 inch thick. Place the pie plate in the refrigerator to chill for at least 1 hour or overnight. Heat the oven to 325 degrees F. Remove the pie plate from the refrigerator and prick the dough all over with a fork. Bake the crust for 30 to 35 minutes, or until it looks opaque and set. (It may puff up a little, but that's OK).
To make the Fudge:
In a small (2- to 3-quart) saucepan, bring the cream and corn syrup just to a boil while stirring now and then. Remove from the heat. Add the chocolate pieces and stir with a wooden spoon until the chocolate has melted and the ingredients are well combined. Remove 1/8 cup of the chocolate mixture and set aside in a microwavable bowl. Pour the remaining chocolate mixture into the baked pie crust and refrigerate while preparing the peanut butter filling.
To make the Filling:
Place the cream in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until stiff peaks from. Scrape the whipped cream into a clean bowl and set aside. Return the mixing bowl to the electric mixer and fit it with a paddle attachment. Place the cream, peanut butter, and butter in the bowl and beat at medium-high speed until fluffy, about 3 minutes. With the mixer running, beat in the confectioners' sugar and vanilla extract. Continue beating for 1 minute more, until all the ingredients are fully incorporated. Remove the bowl from the mixer. Fold the whipped cream into the peanut butter mixture until fully incorporated. Spoon the peanut butter filling on top of the fudge layer in the pie. Use an offset metal spatula to smooth the top. Cover the pie and chill for at least 4 hours, or preferably overnight.
To Serve:
Microwave the reserved fudge for 10 to 20 seconds to soften it. Dip a fork into and drizzle the mixture across the surface of the cold pie. Top with the peanuts, cut into wedges (this is a rich pie, so smaller servings are best, and serve.